2 cups bite-size pieces baby turnips
1 cup 1/2-inch diced sweet onion
1 Tbs. extra-virgin olive oil, preferably Olinda
1 tsp. paprika
2 Tbs. chopped flat-leaf parsley
2 small heads local lettuce or 8 cups local salad greens mix
Freshly grated Parmesan cheese, to taste
Sea salt, preferably Bulls Bay, to taste
Ground black pepper, to taste
For the lemon vinaigrette:
1 tsp. Dijon mustard
1/2 tsp. sea salt, preferably Bulls Bay
2 Tbs. fresh lemon juice
1 clove garlic, finely chopped
1/2 cup extra-virgin olive oil, preferably Olinda
Ground black pepper, to taste
Preheat the oven to 400°F.
Toss the turnips, onion, olive oil, and paprika together. Spread on a rimmed baking sheet and roast for 25 minutes. Toss with the parsley and let cool. When ready to serve, toss with the lemon vinaigrette (recipe below) and Parmesan cheese, salt, and pepper to taste.
For the lemon vinaigrette:
Combine the mustard, salt, lemon juice, and garlic in a bowl. Slowly whisk in the olive oil to emulsify. Add pepper to taste.
The executive director of Lowcountry Local First enjoys a springtime bounty at home
